CHAPTER V, 



MARKET MILK. 



In general, any conditions which make milk 

 of better quality for manufacture, also make it of 

 better quality to be consumed as milk. These 

 conditions are not only those which have to do with 

 the composition of the milk, but any other influences, 

 as feed, health, care of the cows, or conditions of 

 cleanliness. Several conditions affect the quality of 

 milk intended for consumption as such. In the 

 first place, it must be of high quality so far as 

 the composition is concerned. Second, it must be 

 secreted from healthy cows, fed on pure food and 

 kept in clean stables. Third, it must be so treated 

 that the fat does not readily separate from the other 

 solids, and it must not readily undergo fermentation. 

 Last of all, it must be clean. 



Cleanliness. — Since cleanliness is equally impor- 

 tant, whether the milk is intended for consumption 

 or manufacture, it is well to take this up in detail 

 first. All vessels used to contain milk should be 

 heavily tinned ; pails, cans, and the like, that are 

 of the kind called ironclad are preferable on ac- 

 count of durability. An efiicient means of attain- 

 ing cleanliness is in avoiding seams in the utensils. 



183) 



